Today I made a discovery. Bacon cream sauce has a deep, dark flavor that totally makes a dish!
While of course there are many bacon cream sauces out there, this was my first time experimenting with it.
I first fried a few pieces of bacon in my cast-iron skillet, then removed the crispy pieces from the pan and added to the bacon grease a whole chopped onion and two and a half deboned and skinned chicken thigh with leg meat quarters that I had cut into strips. I added salt, pepper, garlic powder, and a sprinkle of thyme, and left it to cook. It created a pan full of juice, so I put a lid on it and let it simmer until the juice disappeared and the chicken browned. By this time the onion had completely dissolved.
I scraped the bottom of the pan and added cream and two handfuls of chopped fresh spinach. Then I chopped the bacon finely and added it on top.
I simmered it for a few minutes, and WOW! I was amazed at the deep, rich flavor.
I had frankly doubted that the small amount of bacon would add much to the sauce. I was wrong. It was sensational.